Tuesday, March 6, 2012

#21: Chama Fry ~ Taro Root Fry

I come from a family of doctors . Oil was very sparsely used and deep fried food was reserved for festive days . My grandmom always made a conscious effort to feed us healthy . Spinach or other greens were an everyday fare. I don't remember a single day without eating a lentil based dish . So, as you can guess this Taro root fry was only made on special occasions. Once fried in oil , the taro root pieces form a crisp crust on either side . What yumminess ! 

  • 8-10 Chammadumpalu/Taro root
  • 2 Cups Water
  • 2-3 Tbs Oil
  • 1/2 tsp Turmeric powder
  • 1 tsp Red Chilli powder
  • 1 tsp Cumin Powder
  • 1 tsp Salt
  1. Wash and pressure cook the taro root in water for 2-3 whistles
  2. Once the steam escapes the the cooker , remove the lid and drain the taro root and set aside
  3. Peel and discard the skin of the taro root and cut into 1-inch round pieces
  4. Heat oil , add the cut taro root pieces and fry for 20-25 on mediuum heat/flame. Remember to keep turning the pieces from one side to the other until golden brown
  5. Add salt , turmeric powder , red chilli powder and cumin powder . Fry for another 5 mins and turn off the heat
  6. Serve hot with rice

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